CHICKEN WITH BASIL – PARSLEY – NUTMEG – PURPLE ONION SPRINKLED WITH SHREDDED PARMESAN & BREADCRUMBS AND IN A MILK & WHITE WINE SAUCE

For 4:

–6 chicken tenderloins or breast strips

–basil (1 teaspoon, divided, bottled)

–parsley (fresh, 1 handful, chopped)

–nutmeg (bottled, divided, one-quarter teaspoon)

–purple onion (one-half, medium, sliced)

–shredded Parmesan (one-quarter cup, packaged)

–breadcrumbs (one-quarter cup, boxed, plain)

–milk (one-eighth cup, dairy or almond, not soy)

–white wine (one-eighth cup)

–salt and pepper

–olive oil

1 – Place the sliced purple onion in a covered baking dish.  Add the milk and white wine.  Season with salt, pepper, and half the basil and nutmeg.  Finish with a few drops of olive oil.  Microwave on high for 3 minutes.

2 – Nestle the chicken in the sauce.  Season with basil, salt, pepper, and nutmeg.  Sprinkle breadcrumbs and Parmesan, in this order, atop the chicken.  Drop chopped parsley over.  Finish with a few drops of olive oil.

3 – Microwave the chicken for 7 minutes.  When finished, check a center piece for doneness.  If not cooked, replace in the microwave for 1 minute more.

4 – Serve the chicken hot.

–chicken adapted from Edward Giobbi’s Italian Family Cooking.

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